You can make this as a vegetarian soup, but it is also wonderful with lamb in it as well. If using raw lamb, add at the beginning; cooked lamb should be added after the barley is done. Try adding soy sauce or sherry to taste.
1 cup whole pearl barley, rinsed
2 qts/liters boiling home-made or other broth
2 sprigs fresh parsley
2 stalks fresh celery, diced
1 medium onion, finely chopped
2 cloves garlic
1 or 2 lamb shanks, or 1 lb/500g lamb neck bones, stew meat, or leftover roast lamb (optional)
1 carrot, sliced
Salt and pepper to taste
1 lb/500g fresh white mushrooms, sliced
Serve with crusty bread. Can be frozen and served at intervals.
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